First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 782 | 2016-08-16 22:59:01 | 64.02 | 96% |
| 684 | 2016-08-05 21:48:13 | 68.13 | 96% |
| 444 | 2016-06-25 14:20:03 | 54.31 | 92% |